Buckbean Brewing Company http://buckbeanbeer.com Brewed, Kegged, and Canned in Reno, NV Mon, 12 Dec 2011 22:56:13 +0000 en hourly 1 Movin’ on up! http://buckbeanbeer.com/2011/11/movin-up/ http://buckbeanbeer.com/2011/11/movin-up/#comments Tue, 29 Nov 2011 20:45:07 +0000 buckbean_admin http://buckbeanbeer.com/?p=543 Welcome to the new BuckbeanBeer.com!

We’ve been hard at work to make the new site easier to use, friendlier to the mobile world we’re in, and more inviting, whether you’re looking for our hours, information on our beers, or just wanting to “hang out”!

Feel free to browse the site and tell us what you think.

Among the changes? We have a new locator that helps you find your closest pint, a new events calendar (mmmm… beer dinners!), and a new online submissions for your events and community involvement.

Social Media? We’re there. Follow us and fan us! Gifts? We have you covered in the tasting room and on Facebook.

What do you want to see? Talk to us! Twitter | Facebook | Directly

Thank you for visiting our new site!

Doug, Dan, Patti, and the whole Buckbean crew

 

 

 

]]> http://buckbeanbeer.com/2011/11/movin-up/feed/ 0 Late Harvest Dinner with GourMelt http://buckbeanbeer.com/2011/11/late-harvest-dinner-gourmelt/ http://buckbeanbeer.com/2011/11/late-harvest-dinner-gourmelt/#comments Tue, 29 Nov 2011 00:08:29 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=533 Title: Late Harvest Dinner with GourMelt
Location: Buckbean Brewing Company
Link out: Click here
Description: Four courses by GourMelt Gourmet Grilled Cheese Truck!

Each course is paired with a complementing Buckbean brew.

Limited seating is available and tickets can be purchased ($25 each) at the GourMelt truck or Buckbean Brewery.
Start Time: 18:30
Date: 2011-12-09
End Time: 21:30

]]> http://buckbeanbeer.com/2011/11/late-harvest-dinner-gourmelt/feed/ 0 The Mug Club http://buckbeanbeer.com/2011/10/mug-club/ http://buckbeanbeer.com/2011/10/mug-club/#comments Tue, 25 Oct 2011 22:33:09 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=518 Want everyone to know your name? Want to save another $1 off your pints (even during happy hour)? Want to be part of that cool mug collection on the wall?

Then join Buckbean’s Mug Club. Bring in your own mug (you get to leave it in the tasting room) and for only $10/year, you get that mug filled (a regular pour, of course, regardless of the size of the mug) for a discount. Save $1 off every pint while you’re a member!

But wait,… that’s not all!

As a member of the club, you will also get notified of special offers and events (like the ever popular Mug Club Day where your pints are only $2)!

]]> http://buckbeanbeer.com/2011/10/mug-club/feed/ 0 Tasting Room Happy Hour http://buckbeanbeer.com/2011/10/tasting-room-happy-hour/ http://buckbeanbeer.com/2011/10/tasting-room-happy-hour/#comments Tue, 25 Oct 2011 22:15:54 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=515 Join us Wednesdays, Thursdays, and Fridays, 6p to 8p for $1 off pints!

]]> http://buckbeanbeer.com/2011/10/tasting-room-happy-hour/feed/ 0 Wet Your Whistle Wednesday http://buckbeanbeer.com/2011/10/wet-whistle-wednesday/ http://buckbeanbeer.com/2011/10/wet-whistle-wednesday/#comments Tue, 25 Oct 2011 22:09:00 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=512 Every third Wednesday, bring your growlers down to the tasting room to get half-off refills! That’s right; refills start at $4.

Don’t have a growler? Buy one at the tasting room. Have someone else’s growler? Bring it in and fill it with one of our spectacular brews!

 

As you might imagine, this is a popular and busy day, so to help ensure everyone can take advantage of this offer, we ask that if you have more than four (4) growlers that you’d like to fill, please bring them in the day before.

]]> http://buckbeanbeer.com/2011/10/wet-whistle-wednesday/feed/ 0 Spinach Stuffed Mushrooms with Black Noddy http://buckbeanbeer.com/2011/10/spinach-stuffed-mushrooms-black-noddy/ http://buckbeanbeer.com/2011/10/spinach-stuffed-mushrooms-black-noddy/#comments Mon, 24 Oct 2011 19:47:53 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=485
Spinach Stuffed Mushrooms with Black Noddy
Print
Ingredients
  • 1# crimini or baby portabella mushrooms
  • 2 Tbs butter
  • 1/3 cup minced onion
  • 1 large garlic clove, minced
  • 2 Tbs hemp seeds
  • 2 Tbs chopped basil
  • 3 oz fresh spinach, chopped
  • 1/2 cup grated smoked mozzarella cheese
  • 1/2 cup Black Noddy Lager
  • 2 Tbs Worcestershire sauce
Instructions
  1. Preheat oven to 350F.
  2. Qash mushrooms, remove and chop stems.
  3. Melt butter in sauté pan, and cook garlic and onion for 2 minutes.
  4. Add hemp seeds, cook for 1 minute more, add mushroom stems and cook until soft.
  5. Add spinach, and continue cooking until spinach is wilted but still bright green.
  6. Let mixture cool, and combine with shredded cheese.
  7. Stuff cheese and spinach mixture into mushroom caps and place in shallow baking dish.
  8. Pour in Black Noddy and Worcestershire and bake 20 minutes, until mushroom caps are soft.

 

]]> http://buckbeanbeer.com/2011/10/spinach-stuffed-mushrooms-black-noddy/feed/ 0 Chicken Breast with Orange Blossom Goat Cheese Sauce http://buckbeanbeer.com/2011/10/chicken-breast-orange-blossom-goat-cheese-sauce/ http://buckbeanbeer.com/2011/10/chicken-breast-orange-blossom-goat-cheese-sauce/#comments Mon, 24 Oct 2011 19:44:20 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=482
Chicken Breast with Orange Blossom Goat Cheese Sauce
Print
Author: Whole Foods Cooking Class
Serves: 4
Ingredients
  • 1 1/2 # boneless, skinless chicken breast
  • 1 Tbs olive oil
  • 1 Tbs lemon juice
  • 1/3 cup Ooba
  • 2 Tbs chopped basil
  • 2 large minced garlic cloves
  • salt and pepper
  • 1 Tbs olive oil
  • 1/2 cup chicken stock
  • 1/4 cup Ooba
  • 3 oz goat cheese
  • 1 # asparagus, trimmed and steamed
  • 1/2 cup orzo
  • 1 cup chicken stock
  • 1 minced garlic clove
  • 1 tsp fresh thyme
  • 1 Tbs butter
  • Zest of one lemon
Instructions
  1. Pound out chicken breast 1/2″ thick and cut into palm sized pieces.
  2. Combine the next 5 ingredients to make a marinade and cover the chicken pieces with this for at least 30 minutes.
  3. In a small saucepan, melt the butter and lightly sauté orzo, garlic and thyme until garlic is soft.
  4. Add 1/4 cup of warm chicken stock, and stir. Continue to add stock 1/4 cup at time as liquid is absorbed, stirring frequently and keeping at a low simmer.
  5. When all liquid is absorbed, cover and keep warm.
  6. Heat 1 Tbs olive oil in large sauté pan, and cook chicken breasts until golden on each side.
  7. Lightly salt and pepper each side when they are turned.
  8. Remove breasts to a platter when done, and cover to keep warm.
  9. Deglaze the pan with 1/2 cup chicken stock and reduce by half.
  10. Add 1/4 cup Ooba and when foam subsides, add goat cheese and swirl until sauce becomes smooth and creamy.
  11. Top cooked orzo with asparagus spears and chicken breasts, and top with the sauce.
  12. Garnish with lemon zest, and serve with Ooba!

 

]]> http://buckbeanbeer.com/2011/10/chicken-breast-orange-blossom-goat-cheese-sauce/feed/ 0 Salmon Salad with Ale Braised Apples http://buckbeanbeer.com/2011/10/salmon-salad-ale-braised-apples/ http://buckbeanbeer.com/2011/10/salmon-salad-ale-braised-apples/#comments Mon, 24 Oct 2011 19:37:50 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=479
Salmon Salad with Ale Braised Apples
Print
Author: Whole Foods Cooking Class
Serves: 4
Ingredients
  • 1 # skinless Salmon filet
  • 1 Tbs dark sesame oil
  • 1/2 cup Tule Duck Red Ale
  • 1 Tbs fresh lemon juice
  • 1/2 Tbs agave syrup
  • 1/4 cup dried cranberries
  • 2 apples, cored and sliced
  • 6 cups mixed salad greens
  • salt and pepper to taste
Instructions
  1. Heat sesame oil in a skillet.
  2. Lightly salt and pepper salmon filet.
  3. Saute in sesame oil until lightly crispy on each side.
  4. Remove fish to cutting board and let stand.
  5. Deglaze pan with beer, lemon juice and agave and reduce by half.
  6. Add cranberries and sliced apples, cover and simmer until apples are soft.
  7. Divide greens onto 4 plates and cut salmon into 4 pieces.
  8. Place salmon on top of greens, and top with apple and cranberry mixture.

 

]]> http://buckbeanbeer.com/2011/10/salmon-salad-ale-braised-apples/feed/ 0 Cocoa Crusted Pork Loin http://buckbeanbeer.com/2011/10/cocoa-crusted-pork-loin/ http://buckbeanbeer.com/2011/10/cocoa-crusted-pork-loin/#comments Mon, 24 Oct 2011 19:32:48 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=476
Cocoa Crusted Pork Loin
Print
Recipe type: Entree
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
  • 1 pork tenderloin
  • 2 tsp unsweetened cocoa powder
  • 1 tsp hot paprika
  • tsp coarse salt
  • tsp fennel seed
  • cup olive oil
  • cup Black Noddy
  • 1 Tbs brown sugar
  • cup heavy cream
  • 2 sweet potatoes, peeled and sliced
  • 2 Tbs minced fresh rosemary
  • salt to taste
Instructions
  1. Preheat oven to 350 F. Grind the fennel seed with coarse salt in a mortar and pestle, and mix with cocoa powder and paprika. Cut the pork in half, and coat well with cocoa mixture.
  2. Toss the sweet potatoes with 2 Tbs olive oil and rosemary, and spread out on a baking sheet.
  3. Sprinkle with salt to taste, and bake in 350 oven, turning once after about 15 min.
  4. Heat 2 Tbs olive oil in sauté pan, and sear seasoned pork loin on all sides, about 5 min per side.
  5. Place meat in a baking dish, and finish in oven until fully cooked.
  6. Deglaze the sauté pan with the Black Noddy, and add brown sugar.
  7. Reduce until liquid gets thick and sticky, then add the cream.
  8. Reduce slightly, until sauce is smooth, brown and slightly thick.
  9. Allow pork loin to rest for 5 min after removing from oven.
  10. Slice and serve with the roasted sweet potatoes and Black Noddy sauce.

 

]]> http://buckbeanbeer.com/2011/10/cocoa-crusted-pork-loin/feed/ 0 She’s elusive, but you just might catch a glimpse… http://buckbeanbeer.com/2011/10/tahoe-tessie-front-page-post/ http://buckbeanbeer.com/2011/10/tahoe-tessie-front-page-post/#comments Sun, 02 Oct 2011 16:56:31 +0000 buckbean_admin http://buckbeanbeer.com/bb2011/?p=413 [Intro para + link to TTIPA beer page]

]]> http://buckbeanbeer.com/2011/10/tahoe-tessie-front-page-post/feed/ 0